Heat oven to 375\u00b0.
Slice cookie roll 1/4-inch thick.
Place slices in 13 x 9-inch pan.
Bake at 375\u00b0 for 12 to 15 minutes or until light brown.
Cookie dough will be puffy when removed from oven.
Spread with grape jam.
In large bowl, combine remaining ingredients and beat at medium speed.
Pour over jam layer; spread filling to edges.
Bake at 375\u00b0 for 25 to 30 minutes.
Cool and cut into dessert squares.
Stem 8 ounces Green Grape or other cherry tomatoes; cut in half lengthwise.
If needed, trim a little off rounded side so tomatoes sit stably.
Mound about 1/2 teaspoon chevre on each cut side.
Sprinkle with fresh-ground pepper to taste.
old into batter. Carefully fold grape jam into batter. Pour batter into
Immerse in simmering water until jam is ready. Wash new, unused
In a bowl, cream butter until light and fluffy.
Gradually beat in sugar.
Beat eggs one at a time.
Stir in grape jam and milk.
Beat flour and spices.
Beat until smooth and fluffy; fold in pecans.
Pour mixture into a greased and floured Bundt pan. Bake in a preheated slow oven (325\u00b0) for 1 hour and 15 minutes to 1 hour and 30 minutes.
Unmold and cool on a rack.
Place the first 6 ingredients in a bowl at once.
Beat 50 strokes with fork.
Pour in a 9-inch square pan. Sprinkle top with brown sugar, nuts and dot with grape jam.
Bake at 350\u00b0 for 25 to 30 minutes.
Pare carrots and cut into 2-inch pieces by slicing diagonally.
Cook until tender in lightly salted water then drain.
Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan then add carrots.
Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots.
Garnish with pecans.
In medium sized skillet, saute bacon and onions together until tender.
Add grape jam and stir until jam melts and blends inches
Add catsup and vinegar, heat thoroughly.
Serve warm with sliced pork loin or tenderloin.
ookie sheet from oven. Stir jam to create a spreadable consistency
On low, heat the grape jam and barbecue sauce until the jam is dissolved. Pour over the meatballs and cook on low until thoroughly heated.
Spread 1 cup Cool Whip in bottom of pie crust.
Top with grape jam; freeze for 10 minutes.
Mix peanut butter with cold milk until completely blended.
Add pudding with mixer on low speed for 1 or 2 minutes.
Fold in all but 2 tablespoons Cool Whip.
Spoon over jam in pie crust.
Garnish with 2 tablespoons Cool Whip and chopped nuts if desired.
Freeze 4 hours.
In a bowl, combine jam, nuts and raisins.
Mix
Mix first 6 ingredients and make into small balls.
Brown slightly in frying pan.
Drain.
Mix together chili sauce and grape jam.
Simmer slowly for about an hour.
I use crock-pot to simmer.
In small bowl, stir
jam
until
smooth.
Stir in syrup until well blended.
Delicious over pancakes, waffles or pound cake. Will keep in refrigerator.\tYields 1 1/2 cups.
Mix grape jam and chili sauce in large heavy pan.
Roll meat into
very
small
meatballs.
Cook
in sauce for 1 hour. Serve hot over rice or serve with toothpicks for party.
r>inch\tthickness. Spread with grape jam (or any other) and sprinkle
Cut hot dogs into bite size pieces.
In a saucepan, mix barbecue sauce and grape jam; let boil.
Add hot dogs.
Let all boil 15 minutes.
Pour into crock-pot.
Keep warm until ready to serve.
Break hamburg up in a large bowl.
Add salt, pepper, eggs, onion soup, Dutch rusk and water.
Mix well with hands.
Make into small meatballs.
Put in a small roaster or large baking dish. Heat chili sauce and grape jam together, then pour on top of meatballs.
Bake at 325\u00b0 for 2 1/2 to 3 hours.
Mix together the ketchup, brown sugar, mustard and grape jam. Add Smokies and simmer. You can double the amount of Smokies to sauce, if desired.
small saucepan, cook the jam and 3 tablespoon water over